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🍽️ Baked Sweet Potato with Couscous and Beans

753 kcal · 30 min · 4 servings

Baked Sweet Potato with Couscous and Beans Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 200 degrees Celsius with fan.
  2. 2. Rinse the chickpeas in a sieve and let them drain well.
  3. 3. Mix the chickpeas in a bowl with one tablespoon of olive oil, one teaspoon of paprika powder, one teaspoon of cumin, half a teaspoon of chili flakes, and a pinch of salt.
  4. 4. Spread the seasoned chickpeas on a baking tray lined with baking paper.
  5. 5. Wash the sweet potatoes thoroughly and pat them dry.
  6. 6. Pierce the sweet potatoes several times all around with a fork.
  7. 7. Brush the sweet potatoes with one tablespoon of olive oil and rub them with a little salt.
  8. 8. Place the sweet potatoes on the baking tray with the chickpeas.
  9. 9. Slide the baking tray onto the middle rack in the preheated oven.
  10. 10. Bake everything for about 10 minutes until the chickpeas are golden brown.
  11. 11. Remove the chickpeas from the oven and place them on a plate to cool down.
  12. 12. Bake the sweet potatoes for another 50 to 60 minutes until they are soft.
  13. 13. Check the cooking time of the sweet potatoes with a fork test.
  14. 14. Wash the red cabbage and remove the core.
  15. 15. Cut the red cabbage into very fine strips.
  16. 16. Mix the red cabbage strips in a bowl with two tablespoons of olive oil, one tablespoon of white wine vinegar, one tablespoon of lemon juice, and salt.
  17. 17. Knead the mixture briefly with your hands.
  18. 18. Set the red cabbage aside.
  19. 19. Bring about one liter of salted water to a boil in a small pot.
  20. 20. Wash the green beans and remove the ends.
  21. 21. Cook the green beans in the boiling salted water for 10 to 12 minutes until al dente.
  22. 22. Peel the onion and slice it into thin rings.
  23. 23. Drain the kidney beans and corn in a sieve.
  24. 24. Rinse the beans and corn and let them drain.
  25. 25. Wash the pomegranate and halve it.
  26. 26. Tap the skin with a spoon to release the seeds.
  27. 27. Bring vegetable broth and orange juice to a boil in a small pot.
  28. 28. Remove the pot from the heat and stir in the couscous.
  29. 29. Let the couscous swell covered for about 5 minutes.
  30. 30. Stir one tablespoon of olive oil into the couscous.
  31. 31. Fluff the couscous with a fork.
  32. 32. Season the couscous with salt and pepper.
  33. 33. Wash the coriander and shake it dry.
  34. 34. Chop the coriander roughly.
  35. 35. Wash the chives and shake them dry.
  36. 36. Cut the chives into fine rings.
  37. 37. Mix the soy yogurt in a small bowl with lemon juice and chives.
  38. 38. Season the dip with salt and pepper.
  39. 39. Remove the baked sweet potatoes from the oven.
  40. 40. Cut the sweet potatoes lengthwise.
  41. 41. Gently press the sweet potatoes open a little.
  42. 42. Fluff the inside of the sweet potatoes with a fork.
  43. 43. Plate the sweet potatoes.
  44. 44. Top the sweet potatoes with couscous, corn, kidney beans, onion rings, chopped coriander, pomegranate seeds, and the baked chickpeas.
  45. 45. Serve the sweet potato kumpir with the soy yogurt dip.

Nutrition per serving